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Pesto & goat's cheese risotto

Pesto & goat's cheese risotto

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A star rating of 4.1 out of 5.46 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two

Nutrition: per serving
NutrientUnit
kcal745
fat32g
saturates12g
carbs83g
sugars2g
fibre4g
protein29g
salt2.4g
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Ingredients

  • olive oil , for frying
  • 200g risotto rice
  • 700ml chicken stock or vegetable stock
  • 1 tub fresh pesto
  • 100g soft goat's cheese

Method

  • STEP 1

    Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.

  • STEP 2

    Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

A star rating of 4.1 out of 5.46 ratings
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